Sweet and Sour Fish Recipe (Dalagang bukid)
Ringo | On 30, Mar 2012
The Sweet and Sour Dalagang Bukid
Filipinos are seekers for dishes that is a mixture of different flavors. We love dishes where the flavors are fighting with each other in your mouth. We just can’t resist those kinds of dish and will definitely chow down up to the last piece of meat.
When we say sweet and sour, for me, the best meat to use is fish. Last time, my dad bought dalagang bukid or Yellow Tail Fusilier and thought of cooking it Sweet and Sour the Filipino Style. I add more vegetables to make it tastier and healthier. I also add a piece of green chili or siling haba to add a little spicy kick.
Here are the ingredients on how to cook sweet and sour fish:
- 1 kilo of dalagang bukid – washed and chopped
- 1 medium carrots – julienne (sticks)
- 1 medium bell pepper – seeds removed and julienne
- 1 medium onion – chopped
- a pinch of finely chopped ginger
- 1/2 green chili – seeds removed and chop finely
- 1/2 cup vinegar
- 1/2 cup water
- 3 spoon white sugar
- 1 spoon cornstarch melted in 1 cup water
- 1 spoon ketchup
- ground pepper
- oil for frying
- 1. Fry the dalagang bukid. Make sure it’s well done. Me,I prefer it a little roasted. Set aside
- 2. In a pan put 1/2 cup water, carrots, bell pepper, onion, ginger, chili and put into boil for 3 minutes or until the carrots were cooked.
- 3. Add sugar and vinegar. Put into boil.
- 4. Add the water with cornstarch and continue to stir while boiling. Put into a very low fire when the sauce thickens.
- 5. Add ketchup and stir.
- 6. Add ground pepper, stir and remove from fire.
- 7. In a plate put the fish and drizzle with the sauce.
I don’t like my fish soaked with the sauce. I only wanted the sauce as toppings as I want to keep the crunchiness of the fish. I also prefer to use cornstarch, because it will result to a clearer sauce. If you prefer a cloudy and a little translucent use flour.
You can use this recipe with different types of fish.